Flourless Pistachio and Almond Cake (Gluten-Free)

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READY IN: 55mins
SERVES: 12
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 180°C Grease and line a 24 cm round cake tin.
  • Place 200g pistachios in a blender and pulse until a fine crumb forms. Add the blended pistachios, almond meal, nutmeg, sugars and butter to a large bowl. Rub the mixture together with your fingertips to incorporate.
  • Press half the mixture into the base of the lined tin.
  • Add to the remaining mixture in the bowl - the eggs, yolk and yoghurt. Mix to combine.
  • Add the 2nd layer of cake mixture to the tin and press inches.
  • Scatter the cake with the remaining pistachios.
  • Bake for 35 minutes, until golden, then cool on a wire rack.
  • Serve with honey and extra yoghurt.
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